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Creamy polenta a caprese

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Creamy polenta a caprese

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

20 min(s)

Porções

1 servings

  • Ingredients
  • Recipe
  • Medium cornmeal1 cup
  • Homemade vegetable broth5 cup
  • Cherry Tomatoes12 unit(s)
  • Buffalo mozzarella cut into medium cubes1/2 cup
  • Fresh Basil Leaves to taste
  • Sea salt to taste
  • Chopped Onion1/4 cup
  • Olive oil1 dessert spoon
  1. In a bowl, dissolve the cornmeal with 1 cup of the cold vegetable stock. Reserve
  2. In a pan, heat the oil and brown the onion. Add the rest of the vegetable broth and heat until it starts to boil.
  3. As soon as it boils, add the reserved cornmeal and stir non-stop over low heat with the help of a fouet. Add salt.
  4. When the polenta is cooked, transfer it to an oven-safe container.
  5. Distribute the pieces of cheese inside the polenta and the tomatoes as well.
  6. Bake in a preheated oven at 200°C for about 10 minutes.
  7. Finish with fresh basil leaves.

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